How to Make Basic But Delicous Tomato Paste

I was surprised the first time I tried my hand at making tomato sauce on my own how pink it was even though I thought I took enough time to cook down and prepare my tomato sauce. Tomato paste provides your a flavor charge that also allows you to retain the traditional red color you come to know in your tomato sauce.

Ingredients for Your Basic But Delicious Tomato Paste

Don’t be intimidated by tomato sauce. It’s easy to make outside of the preparation of the tomatos. To purchase tomatoes in bulk, I recommend visiting your restaurant supply store, grown them yourselves, or work with your supermarket or farmer’s market to purchase them in bulk. Leaving the tomato skins your tomatoes will make them bitter. I like to save my tomato skins for later use in seasoning and flavoring my stock. You can find my recipe by clicking here.

60 blanched, cored and peeled large tomatoes

3 tablespoons salt

3 tablespoons cracked pepper

10 cloves of garlic

1 1/2 cups of fresh lemon juice

3 bay leaves

Make sure you blanch, core and prepare tomatoes. Add them to a large stock pot. Add ingredients to your pot with the exception of the bay leaves. Use your immersion blender to blend. Add your bay leaves and bring your pot to a boil. Let it cook and simmer down for 3-4 hours until it is extremely think. This recipe will make 64 ounces or 9 cups of tomato paste.

I like to use the tomato paste immediately in my tomato sauce or enchilada sauce. However, this can be canned, refrigerated and frozen for later use.